Effect of different coating and packaging materials on biochemical characteristics and storability of guava (Psidium guajava L.)
DOI:
https://doi.org/10.48165/jefa.2026.21.2.30Keywords:
Guava, SO₂ fumigation, LDPE packaging, ambient storage, shelf lifeAbstract
The present investigation was carried out the effect of different coating and packaging methods on the biochemical quality of guava cv. Allahabad Safeda during ambient storage conditions. The experiment consisted of twelve treatments involving Aloe vera coating, ascorbic acid application, SO₂ fumigation, LDPE packaging and corrugated fibre board (CFB) packaging combinations. The observations on total soluble solids (TSS), titratable acidity, ascorbic acid, total sugar, reducing sugar, non-reducing sugar and TSS/acid ratio were recorded at different storage intervals up to 15 days. The results revealed significant variation among treatments for all quality parameters during storage. An initial increase in TSS, total sugar and non-reducing sugar was observed up to the mid-storage period, followed by a gradual decline towards the end of storage. Titratable acidity and ascorbic acid content decreased continuously throughout the storage period. Among all treatments, T8 (SO₂ fumigation for 3 minutes + LDPE 50µ + CFB) proved most effective in maintaining higher TSS (10.82 °Brix), acidity (0.19%), total sugar (6.73%), reducing sugar (4.68%) and non-reducing sugar (2.05%) at the end of storage. Higher ascorbic acid retention was recorded in T6 (Ascorbic acid 75 ppm + LDPE 50µ + CFB). The untreated control fruits showed rapid deterioration and poor quality retention. The study indicated that SO₂ fumigation combined with LDPE packaging and CFB boxes effectively delayed ripening, reduced metabolic losses and maintained superior fruit quality during ambient storage of guava.
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